Crostini With Savory Roasted Eggplant

Ingredients

• 1 small eggplant, peeled and sliced
• 3 Tbsp. Bertolli® Classico™ Olive Oil, divided
• 1/2 cup Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
• 1/4 cup roasted red peppers, drained and chopped
• 1 tsp. small capers, rinsed and drained
• Salt and freshly ground black pepper to taste
• 1 clove garlic
• 1 loaf (about 12 in.) Italian or French bread, cut into 1/2-inch slices (about 24)
• 2 tsp. fresh oregano leaves, finely chopped, or 1/2 tsp. dried oregano leaves, crushed

Directions

1. Preheat oven to 425°.
2. Arrange eggplant on lightly greased baking sheet; brush with 1 tablespoon Olive Oil. Bake eggplant, turning once, 20 minutes or until tender; cool slightly. Decrease heat to 400°.
3. Coarsely chop eggplant, then combine with Sauce, red peppers, capers, salt and black pepper.
4. Using a fork to hold garlic, rub 1 side of bread slices with garlic, then brush with remaining Olive Oil and sprinkle with oregano. Arrange bread slices on baking sheet and bake 5 minutes or until lightly golden. To serve, top with eggplant mixture.